Stuffed Cabbage Soup recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is all about balancing the energy we take in using all the energy we burn off (energy out).
Strategies for watching the energy you require in:
Enjoy a variety of foods from each of the five food groups from the quantities recommended Observe your portion sizes especially foods and beverages that are high in kilo-joules Restrict your consumption of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, select meals or drinks that have fewer kilo-joules in other meals in the day.
Tips for watching the energy you burn:
Be active in as many ways as possible throughout the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting time at work
Do more action when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your general energy and well-being and helps prevent many diseases.
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We hope you got benefit from reading it, now let’s go back to stuffed cabbage soup recipe. To cook stuffed cabbage soup you need 15 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Stuffed Cabbage Soup:
- Provide 2 tbs olive oil
- Provide to taste Salt, pepper, Italian seasoning
- Take 1 tsp garlic & herb seasoning
- Prepare 1.25 pounds ground beef (90/10)
- Use 1 yellow onion diced
- Take 2 tbs minced garlic
- Provide 1 medium green cabbage (chopped or diced)
- Provide 2-3 carrots, cut to your liking
- Provide 1 (32 oz) bottle of beef broth
- Take 3 (8 oz) can tomato sauce
- Use 8 oz water
- Get 1/2 cup uncooked white rice
- Prepare 2 bay leaves
- Prepare 3 tbs brown sugar
- Take Optional:parsley
Steps to make Stuffed Cabbage Soup:
- Pour olive oil into pot over medium high heat. Add ground beef, garlic, salt, pepper, & Italian seasoning. Break up meat with spatula & let cook 5 minutes. Then add onion & cook 2-3 minutes.
- Note: you may want to switch to a bigger pot* Add your remaining ingredients to the pot, stir & bring to simmer. Add salt, pepper and more minced garlic if desired. Turn heat down to medium-low and let cook with lid on for 25-30 minutes. Stir occasionally, and reduce heat to low for the last 10 minutes. You can add parsley or parmesan cheese for garnish. Enjoy!
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Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some actions to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw food such as poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them thoroughly.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the substance.
Raw foods like fish, poultry and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, bread and fruit. That is because these types of food won’t be cooked before you eat them, so any bacteria that get on the meals will not be killed.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed completely
Buy raw meat or fish and store at the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to be sure everything you’re likely to use was saved properly (according to any storage instructions) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the label that say how long you can keep the food and if it must go in the fridge.
This kind of food often has particular packaging to keep it fresh for longer. But it will go off quickly as soon as you’ve opened it. For instance, you may see’eat in two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. If this date runs out, it doesn’t mean that the food will probably be harmful, but its flavour, colour or texture might begin to deteriorate.
After this date, that the caliber of the egg will deteriorate and if any salmonella germs are found, they could multiply to high levels and may make you ill.
If you plan on using a egg after its best before date, make certain that you only use it in dishes where it will be completely cooked, so that both yolk and white are strong, like in a cake or even as a walnut.
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